Recipe: Yummy Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce

Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce. Great recipe for Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce. I wanted to increase my repertoire for cod, since my daughter loves it, so I came up with this version with a veggie-packed sweet vinegar ankake sauce. Prepping the cod well eliminates the unpleasant fishy smell and.

Prepping the cod well eliminates the unpleasant fishy smell and helps keep it from breaking apart while cooking. Baked Cod and Asparagus with Garlic Lemon Caper Sauce Julia's Album.. unsalted butter, cod fillets, vegetable, watercress, rutabagas . Μενού εστιατορίου, κουζίνα και ειδικά πιάτα - Fuumi - Fontainebleau. Combine all ingredients except peppercorns in a large saucepan. You can have Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce

1. Prepare 4 fillets of Pacific cod.
2. Prepare 1/2 of Onion.
3. Prepare 3 of Fresh shiitake mushrooms.
4. It's 1/3 of Carrot.
5. You need 1 of Green pepper.
6. Prepare 1 of Salt (for prepping the fish).
7. It's 1 of Plain flour.
8. It's 1 of Vegetable oil.
9. It's of For the sweet vinegar sauce:.
10. It's 100 ml of Dashi stock.
11. You need 2 tbsp of Vinegar.
12. It's 1 1/2 tbsp of Soy sauce.
13. Prepare 2 tbsp of Light brown sugar (or caster sugar).
14. It's 1 tbsp of Katakuriko slurry.

Place a strainer over bowl and strain broth. Bring ginger sauce to room temperature before serving. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Top with the cooked cod fillets.

Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce instructions

1. Cut the cod in half or thirds. Place on a flat sieve and salt both sides, then let sit for about 10 minutes..
2. Thoroughly wipe off excess moisture from the cod with paper towels. Using a tea strainer, lightly coat both sides of the fish with flour..
3. Thinly slice the onion, julienne the carrot, remove the stem end and seeds from the green pepper and thinly slice. Cut off the very end of the root from stems of the shiitake mushrooms, then thinly slice both the stems and tops..
4. Heat vegetable oil in a frying pan, add the cod, and fry until both sides are golden brown. Transfer to a large plate..
5. Wipe excess oil from the frying pan with a paper towel, add oil, heat, then sauté the vegetables..
6. Once the vegetables are tender, mix in the dashi soup stock, vinegar, soy sauce, and light brown sugar..
7. When it comes to a boil, turn off the heat, pour in the katakuriko slurry, and briskly mix until even..
8. Turn on the heat, continue stirring with a wooden spatula, then turn off heat once it simmers to a thick sauce. Pour over the cod, and serve..

Garnish with the remaining ground Espelette pepper, parsley-almond relish and a drizzle of olive oil. For the dressing, in a lidded jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger, and sugar. Shake until the sugar is dissolved. Add the vegetable and sesame oils and shake until emulsified. Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.